Kek Pandan Sarawak - Nurulfadzilla

Bahan-bahannya:

16oz butter
1/2 gelas gula
10 biji telur ayam
1 tin susu manis
1 tin kecil kaya
200gm horlicks
2 gelas tepung gandum
2 botol pandan pes (btl kecil)

Cara membuat:

1. Pukul butter & gula hingga kembang.
2. Masukkan telur satu persatu dan pukul sebati.
3. Masukkan susu manis, kaya dan horlick, gaul sebati.
4. Masuk tepung sedikit demi sedikit sampai habis then gaul sebati.
5. Last sekali masukkan pandan pes dan gaul lagi hingga sebati.
6. Kemudian masukkan dalam acuan dan kukus selama 3 - 4 jam.

p/s: untuk rasa lebih sedap gune pandan pes made in sarawak

Caramel Cheesecake

Sumber : Fa

caramel
butter 120g diced
brown sugar 220g
whipping cream 200ml

base
butter 60g + (1 Tbsp untuk grease pan)
brown sugar 30g
dark chocolate 125g chopped
lemon juice 2tsp mixed with 50ml milk,left for 5 min (sama dengan
buttermilk,boleh beli kat tesco or asda)
eggs 2 lightly beaten
instant coffee powder 2tsp mixed with 1 tsp hot water
vanilla flavour 1/2 tsp
plain flour 60g sifted
cocoa powder 30g sifted
bicabornate soda 1/4 tsp
walnuts 100g.toasted and chopped
flour to grease the pan

filling
cream cheese 500g diced
cornflour 2Tbsp+2 tsp sifted
vanilla 1tsp
whipping cream 200 ml
eggs 4 lighly beaten

method
caramel:
1. Combine butter and brown sugar and stir over low heat until sugar dissolves wihtout boiling. Stir in whipping cream. Bring to boil. The simmer,uncovered. for 8 min stirring continuosly. Remove from heat and set a side to cool.

base
1. Melt butter,sugar and chocolate over double boil. Stir until smooth.remove from heat. Stir in lemon juice mixture. Add eggs,coffee mixture and vanilla. Stir until combined. Add in sifted ingredients and mix until smooth
2. Preheat oven to 180 degree.grease base of a round 23 cm springform ake pan with 1 Tbsp butter. Sprinkles with flour.
3. Pour mixture in and base for 10 min. Lower oven temperature to 150 degree
4. Spread one third of caramel on base. Decorate the top with walnut and set aside.

filling

1. Beat cream cheese until smooth. Add one third of caramel and combines. Add in cornflour and vanilla. Mix until smooth.add cream and beat until mixture thickens. Gradually pour in eggs and mix until just combined.
2.Pour filling on base.place cake pan in water bath.bake for 1 hour. Turn oven off. Leave cake in oven for 30 min with door closed. Remove water bath but leave cake to cool completely in oven with door ajar.

topping

Heat remaining caramel over low heat and pour on cake. Decorate with walnut. Refrigerated for at least 6 hours.

Banana Toffee Cheesecake

Sumber : Fa
Ingredient

Base:
butter 120g diced
digestive biscuit 200g finely crushed
brown sugar 30g
cornflakes 50g crushed (masuk dlm food processor sekali dengan biskut)
cocoa powder 30g sifted

filling
cream cheese 500g dices
brown sugar 30g
golden syrup 1 Tbsp
cornflour 40g sifted
ripe banana 360g mashed
eggs 4 lightly beaten
whipping cream 200ml (fa pakai double cream)

topping
butter 60g diced
brown sugar 120g
whipping cream 120ml (or double cream)

base:
method

1. Melt butter in pan over low heat. Add in biscuit,cornflakes,sugar,cocoa powder and mixed well.
2. Press into a greased springfprm pan with a metal spoon or with your hand
3. Put in the fridge for at least 1 hour or overnight

filling
1. Beat creamcheese until smooth. Add brown sugar. Golden syrup,cornflour,and beat until smooth. Add mashed banana and slowly pour in eggs. Mix until just combined. Add cream and beat until mixture thickens.
2. Pour filling on biscuit base. Place cake pan in water bath and bake for 1 hour or until filling is set but slightly soft in the centre. Turn oven off but leave cake in oven for 30 min with the door closed.
3. Remove water bath from oven. Leave cake to cool completely in oven with the door ajar. When cool,cover cake and refrigerate for atleast 6 hours.

topping
1.Combine butter and brown sugar in saucepan. Stir constantly over low heat until sugar dissolves wihtout boiling. Stir in cream. Bring to boil. Simmer,uncovered,stirring for 8 min or until caramel thickens. Remove from heat and cool slightly.
2. Remove cake from pan and spread warm caramel on cake.

The Best Sponge Cake Recipe for Wedding

Glorious Sponge Cake

"This is an old fashioned sponge cake with a lemon flavor."

INGREDIENTS
6 eggs
1 cup white sugar
1/4 cup water
1 teaspoon lemon extract
1 teaspoon lemon zest
1 cup cake flour
1/2 teaspoon cream of tartar
1/4 teaspoon salt

Method
1) Separate the eggs. In a large mixing bowl, beat egg yolks until very thick and lemon colored. Beat in sugar gradually. Add water, lemon extract and lemon rind. Beat in flour.

2) In another bowl, beat egg whites until frothy. Then add cream of tartar and salt. Beat mixture until whites are stiff, but not until they are dry. Fold this whipped mixture into yolk mixture.

3) Pour batter into an ungreased 9 inch tube pan. Bake at 325 degrees F (165 degrees C) for one hour, or until done.

or this one

Hot Milk Sponge Cake

"A light and fluffy sponge cake."

INGREDIENTS
2 cups all-purpose flour
2 cups white sugar
4 eggs
1 cup milk
2 teaspoons baking powder
2 teaspoons vanilla extract

Method
1) Preheat oven to 350 degrees. Sift together flour and baking powder. Heat milk in a small saucepan until just boiling, then remove from heat and set aside.

2) Beat eggs until foamy, then add sugar. Continue beating on medium-high speed until thick and lemon colored. Add vanilla, reduce mixer speed to medium and add hot milk in a steady stream. Quickly beat in flour mixture.

3) Pour into a 10 inch tube pan. Bake in preheated oven 45 minutes, or until top springs back when lightly tapped.

Blueberry Cheese Cake

Serve - 12 people)

ingredients

* 225g (8 oz) digestive biscuits, crushed
* 30g (1 oz) butter, melted
* 900g (2 lbs) cream cheese
* 300g (11 oz) caster sugar
* 175ml (6 fl oz) milk
* 4 eggs
* 225ml (8 fl oz) soured cream
* 1 tablespoon vanilla extract
* 4 tablespoons plain flour
* 1 packet blueberry for decoration

preparation method

1. Preheat the oven to 180 C / Gas mark 4. Grease a 23cm loose-bottomed cake tin.
2. In a medium bowl, mix digestive crumbs with melted butter. Press onto base of cake tin.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in soured cream, vanilla and flour until smooth. Pour filling onto prepared biscuit base.
4. Bake for 1 hour. Turn the oven off and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill until ready to serve.

p/s Grease the cake tin to avoid the cake cracking

Egg-Free Chocolate Cake

Recipe By: Ginger Perkins

This moist, decadent cake is perfect for a party and uses basic ingredients that you're likely to have to hand. It's also vegan, though your guests will never know it!

ingredients

* 550g (1 lb 5 oz) sifted plain flour
* 600g (1 lb 6 oz) caster sugar
* 75g (3 oz) good-quality cocoa powder
* 250ml (8 fl oz) vegetable oil /butter
* 700ml (1 pint 3½ fl oz) water
* 3 teaspoons bicarbonate of soda
* 1 teaspoons baking powder
* 1/2 teaspoon salt
* 3 tablespoons vanilla extract

preparation method

1. Preheat oven to 180 C / Gas mark 4. Grease and flour a 23x33cm baking tin. 2. In a large bowl, sift together flour, cocoa powder, baking soda, bikarbonat soda and salt. Add sugar and mix together.
3. Add oil, water and vanilla and mix thoroughly.
4. Pour into prepared baking tin. Bake for 1 hour or until skewer inserted in centre comes out clean.

Chocolate Mousse Cheesecake

Recipe By: Eleanor Johnson | Photo By: Allrecipes (Serves: 10)
* yield: 1 cheesecake
* ready in: 1 hour 5 mins (15 mins Prep - 50 mins Cook)

The unique thing about this cheesecake recipe is that it is made in a pressure cooker. Because this cake improves with time, make it the day before. If desired, garnish with icing sugar or whipped cream and sliced strawberries.

ingredients

* 115g (4oz) chocolate biscuits, crushed
* 1 pinch ground cinnamon
* 2 (100g) bars dark chocolate
* 1 tablespoon butter
* 2 (200g) tubs cream cheese, softened
* 1 (227ml) carton double cream
* 1 teaspoon vanilla essence
* 150g (5oz) caster sugar
* 2 eggs, beaten
* 1 1/2 tablespoons cocoa powder
* 350ml (12 fl oz) water

preparation method

1. Grease a 20cm springform tin that will fit inside the pressure cooker. Mix biscuit crumbs and cinnamon together. Sprinkle on the base of the tin, pressing gently.
2. Melt chocolate and butter together and set aside.
3. With a food processor or table top mixer, beat cream cheese until smooth. Add chocolate mixture and blend until mixture is well-mixed and uniformly coloured. Add cream, vanilla, sugar and eggs. Beat well. Sieve cocoa powder over batter and pulse or mix on low speed until cocoa is thoroughly incorporated. Pour mixture over biscuit base in tin. Cover cake with a piece of parchment paper. Cover entire cake tin with tin foil.
4. Add water to pressure cooker. Place cake tin on the trivet in pressure cooker. Seal cooker. Bring up to high pressure. Reduce heat to stabilise pressure, and cook 45 to 50 minutes. Remove cooker from heat and let the pressure drop on its own. Remove cheesecake from cooker and let cool to room temperature in pan on a cooling rack.
5. Remove cheesecake from tin and chill for 8 hours before serving.

Strawberry Cheesecake

Ingredients :

1 kg cream cheese, softened
300 gr castor sugar
300 gr strawberry puree ( or flavoring )
600 gr fresh whipping cream
200 gr egg whites
100 gr castor sugar
50 gr gelatine
400 ml hot water

Method :

1. Dissolve the gelatine in to the hot boiling water until dissolve
2. Whipped the whipping cream until stiff consistency
3. whisk the egg whites with the castor sugar until stiff in consistency
4. Softened the cream cheese and castor sugar together until creamy
5. add the whipping cream and merique in to the mixture
6. add food coloring, food flavoring or fruit puree
7. last but not least add the dissolved gelatine and whisk until combine properly
8. pour into tins that already decorated with strawberry slices on the side
9. Let it set in the fridge for at least 2,5 hours before serve :p

Mango Mousse Cake

Ingredients

Cake Base and Cake Top
Cake sponge about 12mm thick.

Mango Mousse
Whipping cream 280gm
Mango puree 100gm
Mango syrup(Monin) 15ml
Egg white 50gm
Granulated sugar 35gm
Gelatin leaf 3envelopes (7g gelatin powder)

Puree Jelly Topping
Mango Puree 100gm
Gelatin Leaf 1.5envelopes

Decoration
Mango 1 thick piece
Dark chocolat button 60gm

Method
Make the mango mousse
Whisk egg white until foamy. Then, add in granulated sugar gradually and whisk until soft peak form.
Whisk whipping cream and gradually add in mango syrup until soft peak form.
Pour mango puree into the whipping cream and fold well with a rubber spatula.
Fold meringue into mango mixture and gently fold well.
Pour in metled gelatin into the mango mixture and gently fold.
Lay the cake based onto the baking tray.
Pour the mango mousse into the baking tray, place the top layer sponge and refrigerate for 1 1/2 hours.

Melt gelatin into the hot mango puree. Cool it down until 50C to puree jelly. Pour it over the top.
Evenly scatter the mango balls on the top and refrigerate for half an hour. Lastly, decorate the cake with chocolate ornaments.

Strawberry Moussecake

Ingredients

Cake Base
Strawberry sponge cake about 10mm thick.

Strawberry Mousse
Whipping cream 280gm
Strawberry puree 100gm
Strawberry syrup(Monin) 15ml
Egg white 50gm
Granulated sugar 35gm
Gelatin leaf 3envelopes

Puree Jelly Topping
Strawberry Puree 100gm
Gelatin Leaf 1.5envelopes (7g gelatin)

Decoration
Whole Strawberries
Sliced Strawberries

Method

Make the strawberry mousse
Whisk egg white until foamy. Then, add in granulated sugar gradually and whisk until soft peak form.
Whisk whipping cream and gradually add in Monin strawberry syrup until soft peak form.
Pour strawberry puree into the whipping cream and fold well with a rubber spatula.
Fold meringue into strawberry mixture and gently fold well.
Pour in metled gelatin into the strawberry mixture and gently fold.
Lay the cake based onto the minicake mould.
If want a moist cake, just brush some Monin strawberry syrup onto the surface of the cake.
Place the sliced strawberries onto the side of the minicake mould.
Pour the strawberry mousse into the minicake mould and refrigerate for 1 1/2 hours.

Melt gelatin into the hot strawberry puree. Cool it down until 50C to puree jelly. Pour it over the top.
Evenly place the whole strawberries on the top and refrigerate for half an hour.
Unmould the mini strawberry moussecake by warming the minicake mould.

Cheese Cake

Pandan Layer Cake

Sumber : My resepi @ Mat Gebu

At last berjaya juga aku mencuba membuat kek ni...hmmm...kek ni memerlukan daya sabar yang tinggi rupanya...mana tak nyer...mula-mula kena siapkan kek sponge pandan pastu...kastard dia...pastu...kena layerkan lagi...pastu baru jadi macam ni....


* BAHAN2 UNTUK KEK:-
* 5 biji telur Gred A
* 120 g gula
* 125 g tepung gandum*
* 1 camca teh baking powder*(*disatukan dan diayak)
* 75 g minyak jagung
* 15 g ovallate
* 1 camca teh paste pandan
* 2 camca besar susu segar/cair
* BAHAN2 UNTUK KASTARD:-
* 1050 g santan
* 200 g gula
* 10 g serbuk jelly
* 1 camca teh paste pandan
* 100 g tepung Hoen Kwee (warna hijau)
* 75 ml jus pandan (kisar 4 helai dan pandan dgn 75 ml air, kemudian tapis)
* Secubit garam

Cara-cara

1. UNTUK KEK:- Satukan telur, ovalatte, gula dan paste pandan. Pukul hingga kembang dan gebu. Perlahan kan speed dan masukkan tepung sedikit demi sedikit hingga habis. Masukkan juga susu. Gaul rata

2. Masukkan minyak jagung dan gaul rata. Tuang dalam tin berukuran (8 x 8 x 3) inci yg telah di sapu dgn mentega dan alas dasarnya dgn kertas. Sapukan juga permukaan kertas dgn mentega.

3. Bakar dalam oven yg telah dipanaskan pada suhu 175C selama 30 minit. Bila masak keluarkan kek dari oven dan sejukkan. Kecilkan sedikit kek dgn cara memotong bhg tepi kek sehingga menjadi (7 x 7) inci. Kemudian potong mendatar sebanyak 3 keping.

4. UNTUK KASTARD:- Satukan semua bahan2 untuk kastard dalam bekas tahan panas. Masak diatas air mendidih (secara double boiler), gunakan wisk, kacau hingga pekat dan berkilat. Mastikan api dan biar suam sedikit sebelum dilapis dgn kek.

5. UNTUK MEMBUAT KEK LAPIS PANDAN:- Gunakan tin berukuran (8 x 8 x 3) inci. Tuang 1/3 adunan kastard dan ratakan. Lapiskan dgn sekeping kek. Tekan sedikit. Tuang lagi 1/3 kastad dan lapiskan dgn sekeping lagi kek. Ratakan biar memenuhi bhg yg kosong. Lapiskan lagi dgn sekeping kek dan kemudian kastard dan diakhiri dgn kek. Isi ruang2 tepi kek dgn lebihan kastard.

6. Kemudian masukkan dalam peti sejuk sekurang2nya 1 jam. Keluar kan kek dari acuan dan salut dgn kelapa kering.

7. Bahagian yg ber kastard tu di atas dan kek dibawah. Ini bermakna kek nie dimulai dgn bhg kastard dan akhir dgn kek..

8. Satu petua....gunakan tin utk membakar kek tadi, cuci tapi tak payah guna sabun, cuma buang kerak2 yg tertinggal, lepas tu keringkan, kerana saki baki mentega yg kita guna utk mengris tin tu masih ada dan ini memudahkan kek yg telah dilapis dgn kastard utk dikeluarkan...

Kek Span Coklat

Bahan-bahan

125gm tepung gandum di ayak
1 camt baking powder di ayak
1 camt esen vanilla
4 biji telur grade b
1 sudu besar ovallete
150gm gula kastor
25gm air
45gm minyak jagung / minyak masak / butter dicairkan

cara membuatnya: -
- campurkan kesemua bahan kecuali minyak.
- putar sehingga kembang. perlahankan mixer dan masukkan minyak jagung.
- bakar pada suhu 180'c selama 20 hingga 30 minit..

No Bake Cheese Cake

Bahan dasar:
Biskut digestive
2/3 cawan butter - cairkan

Cara:
Gaul sebati semua bahan dan tekan dalam springfoam, biar padat. sejukkan dalam fridge


Bahan Filling:
300 gm cream cheese
2 sudu besar jus lemon
2 sudu besar serbuk gelatin
1/2 cawan air panas
500 ml whipping cream
2/3 cawan gula
topping - filling strawberry

Cara: Pukul whipping cream dengan mixer pada kelajuan tinggi hingga kental. Ketepikan.
Campurkan serbuk gelatin bersama air panas kacau hingga benar2 larut. Ketepikan.
Dalam bekas lain, pukul cream cheese, gula dan jus lemon hingga sebati. Kemudian masukkan larutan gelatin. Pukul lagi. Masukkan whipping cream tadi, kacau hingga sebati dan rata. Tuang ke atas bahan dasar. Sejukkan dalam fridge semalaman.

Kek Black Forest

BLACK FOREST CAKE
Sumber : Chef Anuar

Bahan-bahan:
1 biji kek span coklat saiz 8 inci
400 g whipping cream (yg manis)- dipukul hingga kental.
200 g chocolate rice
180 g buah ceri hitam dalam tin
2 s/b tepung jagung - bancuh dengan sikit jus ceri
20 g gula kastor
150 ml jus buah ceri -yg dlm tin tadi
sedikit serbuk kayu manis
ceri merah biasa
kepingan coklat masakan diparut.
sedikit snow powder

Cara membuatnya:
- didihkan jus buah ceri dengan gula kastor dan serbuk kulit kayu manis.
- masukkan bancuhan tepung jagung. kacau hingga pekat.
- tuangkan buah ceri dan kacau sebati. tutup api biarkan sejuk.
- potong kek span kepada 3 lapisan
- letak lapisan pertama.. sapukan dengan sirap ceri tadi di atas lapisan kek. kemudian sapukan whip cream rata.
- letak beberapa biji ceri atas cream. sapu lagi cream atas ceri. ratakan.
- letak kepingan kedua.. ulang proses no. 5.
- lakukan hingga ke lapisan ke3.
- akhir sekali sapukan cream rata2 ke atas kek bahagian atas dan tepi.
- Paipkan cream menggunakan nozel bintang mengikut kreativiti sendiri.
- hias dengan coklat rice, ceri & coklat parut sebagai hiasan.

Kek Cawan Coklat

Bahan-bahan:
250gm butter
200gm gula halus
5 biji telur (gred A)
270gm tepung gandum
50gm serbuk koko
1/2 camt sodium bikarbonat
1 camt baking powder
1/2 camt nescafe (dibancuh dengan sedikit air)
1/2 cawan air sejuk

Cara Membuatnya:
- Ayak tepung bersama baking powder, serbuk koko dan soda bikarbonat.
- pukul butter dan gula sehingga kembang. masuk telur dan nescafe tadi.
- masukkan tepung sedikit-sedikit hingga sebati. gaul rata
- akhir sekali masukkan air sejuk dan tuang dalam cup.
- bakar pada suhu 170'c selama 25 minit atau sehingga masak.

Kek Puding Karamel

Sumber: Yani MyResepi

Bahan-bahan:
Karamel
60g gula
1 sudu besar air
2 sudu besar air

Puding
4 biji telur
500ml susu segar
70g gula
sedikit esen vanila

Kek span
70g tepung gandum
60g gula halus
2 biji telur
1 sudu makan paste pandan - jika suka perasa pandan
20g mentega- dicairkan

Cara membuatnya:
- Sapukan loyang dengan butter lembut. Panaskan oven ke 170 degree.
- Cairkan mentega dan ketepikan.

Sediakan karamel
- Campurkan gula dengan 1 sudu air.
- Panaskan sehingga jadi warna perang.
- Kemudian tambah 2 sudu besar air lagi. Tutup api.
- Tuangkan semasa masih panas-panas ke dalam loyang.

Sediakan puding.
- Panaskan susu dan gula sehingga gula hancur dan padamkan api.
- Masukkan telur dan esen vanila ke dalam mangkuk. Pukul sedikit.
- Kemudian tuangkan susu panas tadi perlahan-lahan ke dalam mangkuk sambil dikacau.
- Kacau dengan perlahan-lahan supaya tak berbuih.
- Tapis adunan ni masuk ke dalam loyang karamel tadi.

Sediakan kek span.
- masuk sumer bahan kecuali minyak. putar laju sampai kembang putih.
- pas tu masuk butter cair - gaul rata hingga sebati.
- Tuangkan adunan ni masuk dalam loyang puding tadi. (jgn risau.. adunan kek ni takkan tenggelam, tuang je)
- Masukkan air suam ke dalam dulang oven. Bakar selama 40 minit atau sehingga masak. (adunan kek span ni akan terapung di permukaan adunan puding.. so puding tu tak payah kukus or bakar dulu.)
- Sejukkan dulu sebelum keluarkan puding/kek dari loyang.

Strawberry Swis Roll

Sumber : Mamafami & Maklang

Diluar..snow turun mencurah-curah... cuaca hari ni sejukkk sekali...hmmm kalau duduk kat oven kurang ler sejuknya...so aku pun decide nak buat swiss roll..hasilnya sungguh membanggakan...swiss roll ku jadi gebu dan sedap pulak rasanya..next time aku nak buat lagi tapi dengan perisa lain pulak!


Ingredients :

(A)

6 nos eggs
4 oz castor sugar
1 teaspoon baking powder
1 teaspoon vanilla essence
1 tablespoon ovallette
3 oz flour
1 tablespoon milk powder

(B)

4 oz butter ~ melted

(C)

1 tsp strawberry paste

(D)

Strawberry jam

Method :

1. Place ingredients A in a mixing bowl. Beat on high speed for 5 to 7 minutes.
2. Pour in the melted butter. Mix well.
3. Set aside a few tablespoons of the batter and add in strawberry paste. Stir to mix. Pour into a piping bag.
4. Spread the white batter onto the tray layered with greaseproof paper.
5. Pipe lines using the pink batter onto the white batter.
6. Using a toothpick, make lines across the pink batter to create batik effect.
7. Bake in a preheated oven at 170 C for 20 minutes.
8. Once baked, remove the cake from the tray onto a wire rack. Let it cool.
9. Turn the cake onto another piece of paper and spread the jam.
10. Slowly and carefully, roll the cake. Sliced it and ready to serve. But if you're using buttercream for the filling, please refrigerate for a while before cutting.

Japanese Souffle Cheese Cake

Gara-gara Cream Cheese dekat nak expired aku pun teringat resepi ni...so terus ler mula membaking...hasilnya sungguh membanggakan..kek ku jadi gebu seperti kapas.....ku hiaskan diatasnya dengan hirisan peach dan jam strawberry...sesiapa yang ingin mencuba resepi ni...silakan...



Sumber : Rinchan

Ingredients

200gm cream cheese (Room temperature)
50ml fresh milk
3 eggs (Seperated)
100gm castor sugar
30gm cornstarch
2 tablespoon lemon juice
1/2 tsp cream of tartar

Instruction

1. Preheat oven at 175 deg cel. Line 18cm cake tin with grease proof paper.
2. Soften cream cheese in large bowl. Add milk and continue mixing with med speed.
3. Add 1/2 of the castor sugar, egg yolks, cornstarch, lemon juice and cream of tartar, combined together.
4. whisk egg whites in seperate large bowl until stiff peak formed. Add the remaining sugar little by little until mixture stands in stiff peak.
5. Fold half of egg whites mixture into cream cheese as gently as possible. Fold the remaining eggs gently but thoroughly.
6. Water bath bake for 45 mins on the lower shelf.
7. Leave in the tin until cool enough to handle.

For topping, aku guna Jam Strawberry dan hirisan buah peach

Cheese Butter Cake

Sumber : Chef Norzailina

Bahan-bahan :

170gm mentega
125gm krim keju
220gm gula castor
5 biji telur, asingkan putih dan kuningnya
210gm tepung serbaguna
1 1/2 camca teh baking powder, diayak bersama tepung
2 camca teh esen vanilla
1/8 camca teh cream of tartar

Cara-cara :

1. Putar mentega dan krim keju hingga kembang dan pucat warnanya.
2. Masukkan gula sedikit demi sedikit. Teruskan memutar hingga habis.
3. Masukkan kuning telur sebiji demi sebiji. Putar sebati.
4. Masukkan tepung. Perlahankan putaran. Masukkan esen vanilla.
5. Dalam bekas yang lain, pukul putih telur hingga berbuih dan masukkan cream of tartar.
6. Apabila sudah kental, masukkan 1/3 bahagian ke dalam adunan mentega/keju/tepung.
Kaupbalikkan. Ulangi hingga habis.
7. Ratakan adunan ke dalam loyang beralas kertas dan dilengser sedikit majerin.
8. Bakar pada suhu 170 darjah celcius selama 1 jam atau sehingga masak bergantung kepada oven masing-masing.
9. Keluarkan, biar atas redai 10 minit sebelum dikeluarkan dari loyang.